noodles with beef
The biggest secret of Lanzhou beef noodles is soup. Since Ma Baozi made the first bowl of beef noodles at the beginning of this century, the formula of this soup has been passed down from generation to generation, which is a secret.
The so-called clear soup is not boiled water mixed with salt, but dozens of seasonings and beef soup. Maybe you don't believe it, but there is no big fragrance! Just like martial arts, its highest state is to return to nature, which is natural purity and honesty. It may be caused by water and soil. Lanzhou is located in the flood plain of the upper reaches of the Yellow River. Because it can filter the fine sand from the plateau, the groundwater quality is the best in cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly Gannan and Qinghai yak, and other places can't make authentic beef noodles anyway. You have to go to Lanzhou to eat beef noodles.
A special method of beef noodles is called "buckwheat gluten", which is a triangle. Isn't it unique?
It is said that beef noodles have many medicinal uses, and I have a deep understanding. If my stomach is upset, eating a bowl will take effect immediately.
Besides horses, Lanqingge is also famous. The beef noodle banquet was launched by Lan Qingge, which made snacks on an elegant stage. Besides, Jinding's chain stores are also good. However, as a former Lanzhou native, I suggest you go to the bearded shop at the door to pick up the ticket, and spend a dollar and seventy cents to ensure your satisfaction-this is the popular beef noodles in the eyes of Lanzhou people.
Cold noodles with sauce
Cold noodles give me the impression of a dazzling array of shoulder poles, with colorful seasonings on one side, at least seven or eight kinds in a tall bowl, and golden noodles on the other side. Of course, it is the same as beef noodles, except that it is fished out with cold water and slightly mixed with clear oil.
The biggest feature of Lanzhou cold noodles is that its vegetarian soup is relatively thick, which contains various seasonal vegetables and uses cold seasonings such as mustard, which is particularly appetizing in the summer of anorexia. Cold noodles are served, and the soup is sparse. There are cold noodles in winter, and vegetarian soup is hot.
It is said that some people who sell cold noodles have strange techniques and can make noodles that are not so fluffy to the extreme, which makes people think they are big plates. This is a problem of tight rations, hehe. If there is a foreign vegetarian who is not used to beef noodles, I will strongly recommend cold noodles to him.
Noodles, dry mix, noodles and fried noodles
Because there are too many delicious foods, I am too lazy to treat them in batches.
The so-called noodles with noodles are usually sold together with beef noodles, and the noodles are naturally pulled out. They are characterized by thickening with fried frozen tofu, mixing all kinds of vegetarian dishes with beef noodle soup, slowly cooking with low fire, pouring on the freshly cooked noodles, and adding a few large pieces of beef, garlic, coriander and Chili oil.
My impression of dry mixed noodles is that beef noodles with little soup used to be very popular in Lanzhou, but it has been rare recently.
The above two kinds of noodles are especially suitable for people who like dry rice and are hungry. In order to prevent choking, there is soup with boiled noodles for enjoyment, and because there is a saying that the original soup becomes the original dish. Noodles are very popular snacks, which can be eaten in ordinary families and streets in Lanzhou. The key to kneading dough is to knead the dough with a little hot water and knead it as evenly as possible (this is hard work). In addition, if you use annual wheat with long sunshine time in the northwest, it will be particularly gluten-free. Of course, gluten-free dough, with stewed potatoes, bean sprouts and a little lean meat, will be the top grade.
There are many kinds of fried noodles in Lanzhou. Noodles can be fried, and two thin beef noodles can also be fried. Of course, no matter how fried, it still smells good. In particular, it should be enough, and people who eat it must have a good appetite. In primary school, I could eat two bowls of beef noodles at a time. At that time, I especially wanted to eat fried noodles, because it was too expensive. Now it is not too expensive, but I can't eat so much anymore.
Niangpi
It's worth saying a few more words about Seppi.
The so-called stuffing skin is actually steamed with flour paste. There are two kinds, one is ordinary padded leather and the other is high-load padded leather.
Although the first one is "ordinary" (in fact, it means omnipotent), it is more distinctive: the kneaded dough is wrapped in gauze, washed with clear water, and finally the clear water becomes the pulp of the steamed dough, while the rest of the gauze becomes a small group of things with strong toughness and ductility, which is actually the protein in flour. After steaming, it becomes porous gluten, and after adding alkali, it becomes golden dough and gluten with more than ten kinds of condiments. In fact, these seasonings are also carefully made. Some tsaoko are soaked in vinegar, and sesame paste is diluted and easy to stir when eating. Many can't even name them.
The second kind of high-load stuffing is said to have a long history, which seems to be inherited by a founder named Gao, and in any case, only one load is sold every day, and the delicious food that is late has to wait for the next day. Under the conditions of productivity at that time, blindly expanding production would only be at the expense of quality. Gaodan stuffed skin has no gluten, but it is also strong and light in color. Plus a small amount of tender vegetables such as mung bean sprouts, the attention to seasonings is even worse than that of ordinary stuffed skin.
Niangpi is ladies' favorite. Needless to say, Lanzhou's winter skin-making business is also very prosperous. Thanks to the support of the ladies, there is no difference between winter and peacetime. The girl who eats stuffed skin in the cold wind can be regarded as a wonder in Lanzhou. It is estimated that people like Li, Pei Xinhua and Jison used to haunt the stalls, hehe. Like hot soup with cold noodles, there is also a kind of rescue food called fried powder in winter, which is to freeze steamed starch, cut it into small squares, and put it in a pot and fry it with the same seasoning.
Grey beans, fermented grains
These two kinds belong to sweets.
Grey beans are cooked slowly with peas and jujubes. Of course, the temperature and composition are not so simple. Otherwise, Cheng Wei, the most famous "Grey Bean King" in Lanzhou today, will not learn from his teacher. This brown food tastes good, because peas are very soft, and gray beans are nutritious snacks, especially suitable for winter.
Many people who grew up in cities don't know what wheat is like. If you have eaten sweets, you will know. The production principle of fermented grains is similar to that of fermented grains (called fermented grains in the south), except that the raw material is wheat. After steamed wheat is fermented with distiller's yeast and mixed with cold boiled water, there will be delicious candied fruit, which keeps the original flavor of wheat, but it is sweet, sour and indescribable. But don't eat too much, because it contains alcohol, and it will be ridiculous to be drunk by sweet sugar. Very suitable for eating in summer. They are usually sold at stalls. The stall owners are mostly white-haired old ladies. They run on a small budget and are naturally cheap. When I was a child, I often visited them. I remember that the gray beans and candied fruit were all ten cents at that time.
Pita Bread Soaked in Lamb Soup
Lanzhou mutton paomo is very different from Xi 'an mutton paomo.
Let's talk about steamed buns first. Xi 'an is a cake made of dead flour (unfermented flour), while Lanzhou is a local cake made of fermented flour. It uses a special fermentation process to keep the original flavor of flour, and it is delicious without any seasoning, especially when turmeric (a food pigment) and Sophora alopecuroides (a slightly bitter herb used for drying and grinding) are added. If you put sauce meat in the middle and pour some broth, it will taste better.
The practice is also different. Xi 'an Paomo needs to be broken by itself (now there is a Paomo breaker) and then cooked in the pot, while Lanzhou Paomo just cooks the soup and gives you meat, then gives you a big cake, and then you can do it yourself. You can cross your legs, you can put the cake in the soup at once, and you can bite it down in one bite.
Xi 'an paomo and Lanzhou paomo have no advantages and disadvantages, the former belongs to exquisite type, and the latter belongs to rough type. I often go to eat Xi 'an paomo now.
I remember when I was a child, there was a stall owner in front of my house who put a whole stewed sheep on the chopping board, put the head of the sheep on the top of the cabinet, and the stall owner cut meat on it with a sharp knife. I was deeply impressed.
When I was in college, I went home every winter vacation, and the first bowl of rice served by my mother was always mutton bread in soup.
Spicy hot pot
Many Sichuan friends may be unhappy when they see this title. In fact, this mala Tang is indeed from Sichuan, and the copyright of its name should belong to its hometown. It was only ten years ago that I arrived in Lanzhou. When in Rome, I did as the Romans do, and it developed into another appearance.
It is said that Sichuan Mala Tang needs many people, such as a small table with a hole in the middle to put the soup pot and so on. And Lanzhou Mala Tang Tang Can just needs a bigger aluminum pot.
Hot materials are even different. The most distinctive features of Lanzhou Mala Tang are wide noodles, potatoes and the like. Wide noodles are strips as wide as belts made of local starch in Lanzhou, and potatoes are also local specialties in Gansu. The loess plateau is short of water, and other crops are difficult to grow, but the quality of potatoes is good. After the wide powder is taken out of the pot, it becomes translucent and has the luster of pepper butter. Especially chewy, it is a good exercise for masticatory muscles. Judging from the fact that people often burn their tongues and get angry, their popularity can be seen. Slice the potato and cook it for a while, and it will be very noodles, like a cloud with the eater.
Once I ordered spicy noodles and potatoes in an authentic Sichuan restaurant in the field, but it backfired, and I realized that I missed Lanzhou Mala Tang.